The Key to Perfectly Cheesy, Melty Omelettes

Here’s a perennial omelette problem: You want the cheese in the center to be warm and melted, but by the time the cheese melts, the eggs are overcooked. Conversely, you can have perfectly tender curds of egg, but barely melted cheese. What’s the solution?

The trick is to give the cheese a head start in melting by mixing it with hot ingredients.

Source: The Food Lab: A Quick Guide to Stuffing Omelettes

I’ll try this, but the best thing I ever did was learn how to make an omelette, French style, from old Julia Child videos on YouTube:

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Add Tahini to Make Any Sauce or Dip Creamier

A dish’s creamy base layer can keep you going back to foods again and again. Creamy is the secret behind so many of those most craveable foods—the ones we can’t quite put our finger on why we love so much.

And while you can achieve the creamy factor by, yes, adding a bit of cream, there’s more than one way to skin this textural cat. So here we list of our favorite ingredients that add a silky slow jam to just about anything you want to make.

Source: 7 Ways to Make Everything You Cook Deliciously Creamy

Tahini is easy to make yourself.  Alternately, one could use sodium citrate for creamy cheese

Cheese Swaps that will Update your Favourite Cheesy Dishes

Sometimes a little change can make a big difference, and that’s certainly the case when it comes to cheese. You can completely change a dish just by substituting the cheese you usually use for something new.

Source: Cheese swaps that will update your favourite cheesy dishes

I knew about the ricotta & goat cheese instead of cream cheese in cheesecake.  I’m not keen to try until I figure out how to stop the cracking.  Around here, there’s numerous interpretations of poutine.  Bacon is a popular addition.  I liked the last one I had, but it was quite salty.  I can say with experience that Grilled Brie with Pears was awesome.

Now I’m hungry 😦

Ask Science: Best Cheese for Pizza?

Advancements in pizza science is very serious business. Even the military has been experimenting with strange methods on how to extend the life of the average pizza.

Turns out the answer is…  You’ll have to read to find out, but:

…the reason [it] works so well is because of its low free oil content and its overall elasticity, allowing it a chance puff up and blister unlike the competition.

…understanding cheese on a micro-level could help develop low-fat and healthier alternatives to the cheeses we love by sacrificing little to no quality